{"id":3792,"date":"2010-06-21T18:02:06","date_gmt":"2010-06-21T18:02:06","guid":{"rendered":"https:\/\/patijinich.com\/pati_2020\/es\/?p=3792"},"modified":"2021-03-18T16:12:01","modified_gmt":"2021-03-18T16:12:01","slug":"queso-oaxaca","status":"publish","type":"post","link":"https:\/\/patijinich.com\/pati_2020\/es\/queso-oaxaca\/","title":{"rendered":"Queso Oaxaca"},"content":{"rendered":"<p>El queso Oaxaca tiene un sabor ligero, con un toque de sal, que se separa en hebras. Se hace de la misma manera que el queso Mozzarella, de hecho, tienen un sabor similar. Una vez que se quita el cuajo, el queso se calienta en el agua, se revuelve y se calienta en el agua otra vez. Durante el proceso se calienta y se revuelve varias veces, para poder hacer hebras muy largas que se jalan una y otra vez hasta que tienen la consistencia correcta. Luego las hebras largas se enrollan en bolas.<\/p>\n<p>En M\u00e9xico, y recientemente fuera del pa\u00eds, lo encuentras reci\u00e9n hecho en mercados al aire libre o en pueblos peque\u00f1os. Tambi\u00e9n hay queso Oaxaca comercial en los supermercados, pero su sabor y consistencia son diferentes a los del queso fresco.<\/p>\n<p><img loading=\"lazy\" class=\"aligncenter wp-image-7440\" src=\"https:\/\/patijinich.com\/pati_2020\/es\/wp-content\/uploads\/sites\/3\/2010\/06\/Queso-Oaxaca-1-1024x687.jpg\" alt=\"Queso Oaxaca 1\" width=\"912\" height=\"612\" srcset=\"https:\/\/patijinich.com\/pati_2020\/es\/wp-content\/uploads\/sites\/3\/2010\/06\/Queso-Oaxaca-1-1024x687.jpg 1024w, https:\/\/patijinich.com\/pati_2020\/es\/wp-content\/uploads\/sites\/3\/2010\/06\/Queso-Oaxaca-1-300x201.jpg 300w, https:\/\/patijinich.com\/pati_2020\/es\/wp-content\/uploads\/sites\/3\/2010\/06\/Queso-Oaxaca-1-768x516.jpg 768w, https:\/\/patijinich.com\/pati_2020\/es\/wp-content\/uploads\/sites\/3\/2010\/06\/Queso-Oaxaca-1-150x101.jpg 150w, https:\/\/patijinich.com\/pati_2020\/es\/wp-content\/uploads\/sites\/3\/2010\/06\/Queso-Oaxaca-1-600x403.jpg 600w\" sizes=\"(max-width: 912px) 100vw, 912px\" \/><\/p>\n<p>Es la misma diferencia que hay entre un Mozzarella de buena calidad reci\u00e9n hecho y fresco, a uno que compras que fue procesado en una planta.<\/p>\n<p>El queso Oaxaca se come deshebrado, en quesadillas o como queso fundido. Tiene muchos otros usos: en sopas, fundido encima de varios platillos y en ensaladas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El queso Oaxaca tiene un sabor ligero, con un toque de sal, que se separa en hebras. Se hace de la misma manera que el queso Mozzarella, de hecho, tienen un sabor similar. Una vez que se quita el cuajo, el queso se calienta en el agua, se revuelve y se calienta en el agua otra vez. Durante el proceso se calienta y se revuelve varias veces, para poder hacer hebras muy largas que se jalan una y otra vez hasta que tienen la consistencia correcta. Luego las hebras largas se enrollan en bolas.<\/p>\n","protected":false},"author":6,"featured_media":7439,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[12,2918],"tags":[3364],"dish":[],"meal":[],"event_type":[],"recipe-ingredient":[],"region":[],"time":[],"series":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Queso Oaxaca - Pati Jinich en Espa\u00f1ol<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/patijinich.com\/pati_2020\/es\/queso-oaxaca\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Queso Oaxaca - Pati Jinich en Espa\u00f1ol\" \/>\n<meta property=\"og:description\" content=\"El queso Oaxaca tiene un sabor ligero, con un toque de sal, que se separa en hebras. Se hace de la misma manera que el queso Mozzarella, de hecho, tienen un sabor similar. Una vez que se quita el cuajo, el queso se calienta en el agua, se revuelve y se calienta en el agua otra vez. Durante el proceso se calienta y se revuelve varias veces, para poder hacer hebras muy largas que se jalan una y otra vez hasta que tienen la consistencia correcta. 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